Teriyaki Venison Meatballs

This recipe is yet another one of my go-to suggestions. You can utilize any ground red meat for this: Moose, elk, bear, antelope, sheep, caribou, and goat… I've even prepared this recipe using ground Italian sausage and chorizo from our elk and deer.

It’s also a perfect recipe for any game that you feel has a ‘gamey’ taste. I find it a handy recipe for last-minute company as I always have a surplus of ground game and keep most of the ingredients on hand. Like most of my recipes, this can be mild or spicy to your liking!

Give it a whirl! You won’t be disappointed!

Ingredients:

• 1 pound ground meat
• 1/2 cup breadcrumbs
• 1 tablespoon Mirin
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, grated (but fresh is better!)
• 1 teaspoon fresh minced garlic
• 2 tablespoons green onions, finely chopped
• 1 finely chopped Serrano or jalapeno pepper (optional but delicious!)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Cooking oil spray
• 1/2 cup teriyaki glaze

Instructions:

1. In a large mixing bowl, combine ground meat with breadcrumbs, Mirin, soy sauce, ginger, garlic, green onions, Serrano pepper, egg, salt, and pepper. Mix well until evenly combined. Set aside to marinate for at least 20 minutes.
2. Take 2 spoonfuls of the meat mixture at a time and roll into meatballs.
3. Cook in the oven: Preheat the oven to 400F. Transfer meatballs onto a lightly greased cookie sheet and lightly coat with some cooking oil spray to keep them from sticking. Bake for 15 minutes until fully cooked through.
4. While cooking the meatballs, warm the teriyaki glaze. Add cooked meatballs to the pan and toss well to coat.
5. Serve over jasmine rice (or any rice you have on hand).

Side dish suggestion - asparagus or bok choy! Pairs very well with a crisp Pinot Noir.